• Prep Time:
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  • Serves: 1 Batch


  • Recipe Submitted by on

Category: Sauces

 Ingredients List

  • Small red chili peppers
  • 1 c Parsley; chopped
  • 1 c Fresh cilantro; chopped
  • 1 1/2 tb Garlic; ground or minced
  • 1 ts Each salt and pepper
  • 1 ts Cumin
  • 2 tb Olive oil


In a blender, puree enough chili peppers to measure 1 cup. Puree the
parsley and cilantro together; mix well with the pureed chili peppers. Add
the garlic, seasonings and olive oil; blend well. Shatta, like zhoug,
should be put in a jar and placed in the refrigerator, for use in many
recipes. It also will keep for many months.

Yield: 1 1/2 cups.

The author writes: "Shatta...is less powerful than zhoug. Its bright red
color adds a rich hue to sauces and salads and enhances its delicious
taste. Shatta is a pleasure."

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